Ginger Curry Chicken
- Reviews 1
Ready In: 0 mins
Serves: 6
Ingredients
- 2 lbs chicken pieces, boneless skinless chicken breasts and/or thighs
- 3 tablespoons fresh lemon juice
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1⁄8 teaspoon freshly ground pepper
- 3 tablespoons oil
- 1 tablespoon butter
- 1 large onion, chopped
- 3 tablespoons curry powder
- 1⁄2 cup water
- 1⁄2 cup heavy cream
- 1 teaspoon chicken stock
- 2 tablespoons candied ginger
- lime wedge (optional)
Directions
- Sprinkle chicken pieces with lemon juice and let stand 30 minutes; pat dry.
- Mix flour, salt and pepper; dredge chicken pieces to coat evenly.
- In a heavy skillet with a tight lid, heat oil and butter.
- Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides.
- Remove from skillet and set aside.
- Add onion and cook until golden.
- Add curry powder and cook for 2 minutes.
- Add curry powder and cook for 2 minutes.
- Gradually beat in water and cream, cook until thickened.
- Add chicken stock base and ginger, stir, and return chicken to skillet.
- Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender.
- Transfer to heated platter and surround with lime wedges.
- Serve with rice.
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